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Honey-Glazed Chicken Skewers

Tender chicken strips brushed with a simple honey-Dijon glaze, baked on skewers for an easy weeknight meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 people

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs cut into 3/4-inch wide strips
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey

Instructions

  • If using bamboo or wooden skewers, soak them in water for 1 hour to prevent burning.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Trim the chicken and cut it lengthwise into strips about 3/4 inch wide.
  • In a mixing bowl, whisk together the olive oil, salt, black pepper, Dijon mustard, and honey until combined.
  • Add the chicken strips to the bowl and toss to coat evenly with the glaze.
  • Thread the coated chicken strips onto the skewers, spacing pieces evenly, and place the skewers on the prepared baking sheet.
  • Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  • Remove from the oven and let rest briefly before serving; serve with couscous if desired.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Knife
  • Cutting Board
  • Skewers
  • Measuring Spoons

Notes

  • Soaking wooden skewers prevents burning.
  • Cut chicken into uniform strips for even cooking.
  • Toss chicken well so the glaze coats each piece.
  • Cook until internal temperature reaches 165°F (74°C).